My question is that it's sort of a pain to remember the evening before I want to eat rice to soak it and get it ready. Is there anyway to store brown rice after it has been soaked, that does not ruin the nutrient profile, or negate the point of soaking it to begin with? Can I freeze it? Store it in the fridge? How long will it keep for?

I would like to be able to soak a large quantity at a time, then wait to cook it till I am ready to eat it. Any thought? Thanks

fermentation decreasing phytates? Hmmmm....probably. I didn't think of that. I just don't eat fermented foods. If I were going to make sake maybe... but I don't make that either. fermented = spoiled to me.

Yeast and bacteria don't particularly like to be frozen. When they freeze their cell walls rupture, resulting in death. Commercial yeast strains (bread, beer, wine yeasts) are frozen in a highly controled environment, and still suffer some damage from the process, namely "leaky" cell walls.

Rice freezes nicely, so I agree with the idea to cook, then portion it. It will last longer in the freezer if you vacuum seal it, but you probably don't need to worry about this for the amount you make in an average-sized rice cooker. BTW, if you haven't, try making your rice with bone broth to increase its nutrients.

Yes, but fermentation is hard to control unless you have a fairly steady and well maintained temperature. Random fermentation is likely to give you a half fermented and half spoiled mess. Your best bet might be to soak, activate and then cook. The cooked rice will keep longer than the soaked but uncooked rice.

I'm not trying to be argumentative but could you supply a link to the claim for a 98% reduction in phytates from soaking? I always heard that soaking only minimally reduced phytates, maybe 20% or so. In fact I used to soak and then sprout just to the activated point where the end is swelling in order to further reduce phytates. It's a lot of work though.

Get Free Paleo Recipes Instantly

5
Answers

Ziplock bag, squeeze the air out, keep in fridge. I'm not going to make suggestions about the kind of rice or any other grain to use or not use... that is your choice. But that's how to keep it. As long as it doesn't ferment you are good to go.

Rice freezes nicely, so I agree with the idea to cook, then portion it. It will last longer in the freezer if you vacuum seal it, but you probably don't need to worry about this for the amount you make in an average-sized rice cooker. BTW, if you haven't, try making your rice with bone broth to increase its nutrients.

Yes, but fermentation is hard to control unless you have a fairly steady and well maintained temperature. Random fermentation is likely to give you a half fermented and half spoiled mess. Your best bet might be to soak, activate and then cook. The cooked rice will keep longer than the soaked but uncooked rice.

fermentation decreasing phytates? Hmmmm....probably. I didn't think of that. I just don't eat fermented foods. If I were going to make sake maybe... but I don't make that either. fermented = spoiled to me.

I'm sure a good commercial vacuum sealer would do the trick, allowing you to keep the rice for maybe a week or so. Otherwise you would be better off buying haiga rice, which has the bran removed but the germ is still intact. It is the middle ground between brown and white.

I see fm the post above that 2 weeks seems to be the optimum refrigerated storage time for the liquid. As it takes time [stages] to get to the 'accelerator' point, is there any reason why the liquid cant be frozen if it's not going to be used within the 2 weeks, and then just defrosted and used? would any of its fementation qualities get damaged by a freezing/defrosting process? any experience with this?

Yeast and bacteria don't particularly like to be frozen. When they freeze their cell walls rupture, resulting in death. Commercial yeast strains (bread, beer, wine yeasts) are frozen in a highly controled environment, and still suffer some damage from the process, namely "leaky" cell walls.

I too use SG's fermented rice technique. If I don't have time to cook it right away, I just pour off the liquid and stick it in the fridge (still in the mason jar that I use to ferment). In my experience it stays good for a long time. At about 2 weeks it will start developing off flavors.

In addition, the cooked rice lasts well in the fridge. I ususally cook up more than I need, then use it to stir-fry throughout the week.

I'm not trying to be argumentative but could you supply a link to the claim for a 98% reduction in phytates from soaking? I always heard that soaking only minimally reduced phytates, maybe 20% or so. In fact I used to soak and then sprout just to the activated point where the end is swelling in order to further reduce phytates. It's a lot of work though.